Part 3

Ready-to-Cook Oven Approx. Roasting Time Weight (pounds) Temperature Stuffed (Hours)

CHICKEN 1½-2½ 325 1¼-2 2½-3½ 325 2-3 3½-4¾ 325 3-3½ TURKEY (Note: Unstuffed birds require 5 min. less time per lb.) 6-8 325 3-3½ 8-12 325 3½-4½ 12-16 325 4½-5½ 16-20 325 5½-6½ 20-24 325 6½-7

RECIPES FOR OVEN

POTATO ROLLS

1 C. milk, scalded 1 C. mashed potatoes or ¼ C. instant potatoes prepared according to package directions ¾ C. shortening 1 C. sifted all-purpose flour ½ C. sugar 1 Tbsp. salt 1 cake compressed yeast ½ C. lukewarm water 2 eggs, beaten 4½ to 5 C. sifted all-purpose flour

Combine milk, potatoes, shortening, 1 C. flour, sugar and salt in large mixing bowl; let stand until lukewarm. Add yeast softened in lukewarm water; add eggs. Let stand 1 hour. Stir and add 4½ to 5 C. flour to make a slightly stiff dough. Knead until smooth on lightly floured surface. Return to greased mixing bowl. Let rise about 1 hour or until doubled in bulk. Shape desired number of rolls; place on greased baking sheet; let rise 1 to 1¼ hours or until doubled in bulk. Bake in Gas oven at 425 degrees 10 to 12 minutes. Makes 3 dozen medium-sized rolls.

NOTE: Punch down unused dough, cover and place in refrigerator until ready to use.

FOR CINNAMON ROLLS:

Use enough Potato Roll dough to roll into 12 × 6 inches rectangle, ¼-inch thick. Spread with mixture of ¼ C. melted butter, ¼ C. brown sugar, 1 tsp. cinnamon and ¼ C. chopped pecans. Roll as for jelly roll, cut into 9 slices. Butter a 9-inch square baking dish and pour in ¼ C. light corn sirup. Place rolls, cut side up, in dish. Let rise 1 to 1½ hours or until doubled in bulk. Bake in Gas oven at 425 degrees 12 to 15 minutes. Makes 9 rolls.

SOUTHERN BUTTERMILK BISCUITS

2¼ C. sifted all-purpose flour ¾ tsp. salt ½ tsp. soda 1 Tbsp. baking powder ½ C. + 2 Tbsp. shortening ¾ to 1 C. buttermilk

Sift together flour, salt, soda and baking powder. Cut in shortening with pastry blender or two knives until mixture resembles coarse corn meal. Stir in ¾ C. milk. Add enough more milk to make dough light and soft but not sticky. Turn out on lightly floured board or pastry cloth. Knead gently about 6 times. Roll dough to ½-inch thickness. Cut with floured biscuit cutter. Place on ungreased baking sheet. Bake in Gas oven at 450 degrees 10 to 12 minutes. Makes about 12 2-inch biscuits.

LEMON BREAD

6 Tbsp. shortening 1 C. sugar 2 eggs, beaten 1 Tbsp. grated lemon peel 1½ C. sifted all-purpose flour 1 tsp. baking powder ½ tsp. salt ½ C. milk ½ C. chopped English walnuts ⅓ C. sugar 3 Tbsp. lemon juice

Cream shortening and sugar. Add beaten eggs and lemon peel. Sift flour, baking powder and salt together and add alternately with milk. Fold in nuts. Pour into greased and floured 8½ × 4½ × 2½-inch loaf pan. Bake in Gas oven at 350 degrees for 1 hour or until done and lightly browned on top. Remove from oven and let cool in pan 15 minutes. Dissolve ⅓ cup sugar in lemon juice. Pour over bread. Let stand for 10 minutes. Remove bread from pan and cool. This is an excellent bread to use for buttered tea sandwiches.

PLAIN PASTRY

2¼ C. sifted all-purpose flour 1 tsp. salt 5 Tbsp. water ¾ C. shortening

Sift flour and salt into bowl. Remove ⅓ C. flour mixture and combine with water to form paste. Cut shortening into remaining flour until pieces are the size of peas. Add paste to shortening-flour mixture. Mix and shape into ball. For each crust, place half the pastry on floured board or pastry cloth. Roll ⅛-inch thick with short, light strokes from center out, keeping it circular in shape. Makes 2 nine-inch crusts.

_Note: For baked shell: 450 degrees for 10 to 12 minutes._

LEMON MERINGUE PIE

¾ C. sugar ½ C. all-purpose flour 2 Tbsp. cornstarch ½ tsp. salt 2¼ C. boiling water 3 eggs, separated ¼ C. sugar 6 Tbsp. lemon juice 1 Tbsp. grated lemon peel 1 baked 9-inch pie shell

Combine ¾ C. sugar with flour, cornstarch and salt in saucepan. Slowly add boiling water, stirring constantly to keep smooth. Cook on thermostatic top burner at 200 degrees, stirring constantly, until smooth and thick enough to mound when dropped from spoon. Reduce temperature to 190 degrees; cover and cook 15 minutes. Beat egg yolks with ¼ C. sugar; gradually stir hot filling into egg yolk mixture. Return to pan and continue to cook for 5 minutes, stirring occasionally. Add lemon juice and peel; mix well. Pour into pie shell.

MERINGUE:

3 egg whites ¼ tsp. cream of tartar 6 Tbsp. sugar ½ tsp. vanilla extract, if desired

Beat egg whites with cream of tartar until frothy. Gradually beat in sugar, a little at a time. Continue beating until stiff and glossy. Blend in vanilla extract. Pile meringue onto pie filling, being careful to seal the meringue to edge of crust to prevent shrinking. Bake in Gas oven at 350 degrees for 12 to 15 minutes. Cool gradually, away from drafts.

TOFFEE TREATS

1 C. butter or margarine 1 C. brown sugar, packed 1 egg 2 C. sifted all-purpose flour 1 tsp. vanilla extract 1 6-oz. pkg. semi-sweet chocolate pieces, melted ½ C. finely chopped nuts

Cream butter and sugar. Add egg; mix well. Add flour and vanilla; blend. Spread dough to ½-inch thickness on a 17 × 14-inch greased cooky sheet or in a 15½ × 10½-inch jelly roll pan. Spread with melted chocolate. Sprinkle nuts over top and press into chocolate. Bake in Gas oven at 375 degrees for 15 to 20 minutes. Score while still warm. When cool, cut and remove from cooky sheet. Makes approximately 4 dozen cookies.

LOW-TEMPERATURE OVEN CONTROL{decorative drawing}

Your new Gas range has a new type of oven thermostat that provides low-temperature heat control from 140° to 225°. This new feature has miraculously opened up a new temperature area with many special uses. See pages 30 and 31 to see how this control will help you!

GENERAL USE

OVEN OPERATION

You will notice the following characteristics with the new low-temperature oven control:

1. After turning the oven control to the desired temperature, there will be a slight delay (several seconds) before the oven burner comes on.

2. The oven burner turns on and off as the oven operates except at the “Broil” setting. Baking times and temperatures are not affected by the “off-on” control.

PREHEATING

When using temperatures below 225°, preheating is generally recommended. To preheat, just turn the control to the temperature you want. It is not necessary to turn it first to a higher setting. Allow 10 minutes for preheating.

COOLING THE OVEN

Many ranges have the special feature of programmed cooking which reduces the cooking temperature to the keep-warm setting automatically. However, there are two ways to cool the oven manually to a lower holding temperature:

1. The quickest method is to turn the oven control to the desired low-temperature setting and open the oven door for 10 to 15 minutes to allow excess heat to escape. Then close the door until ready to serve the food.

2. A second method of cooling is to turn the oven control to the lower setting about 15 minutes before the end of the usual cooking time for the food you are preparing. Let the oven cool with the door closed. As the oven cools gradually to the keep-warm temperature, the food will finish cooking. If the oven door is opened during this cool down period (approximately 45 minutes after you lower the temperature) additional cooking time may be needed.

KEEPING WHOLE MEALS WARM

The setting recommended for the main course is usually a good compromise if all the foods in a meal do not have the same recommended keep-warm temperature.

COVERING FOODS

Moist foods should be tightly covered; many foods need only a loose cover. Aluminum foil makes an ideal cover if the utensil has no lid.

CARVING MEAT

Generally it is best to wait until just before serving to carve meats—especially rare or medium meats. However, if you do wish to carve meats ahead of time, keep the exposed cut surfaces close together and cover lightly with dampened paper towels or a dampened tea towel.

PRO-TEN® (PRE-TENDERED) BEEF

The papain used as a tendering agent continues to tenderize while the meat is held at keep-warm temperatures. As a result, these meats can become too tender after a holding period. Cuts which are not naturally tender, such as chuck and brisket, hold best but should be served within 1 to 2 hours after cooking is completed.

®Swift and Co.

WARMING SERVING DISHES AND PLATES

Preheat the oven and warm dishes at 170°. Allow 10 to 20 minutes to warm dishes thoroughly. Do not set warm dishes on a cold surface as rapid temperature changes can cause cracking. Warm only china, pottery, earthenware or enamelware (not silver).

TO THAW AND FRESHEN BAKED GOODS

Preheat oven to 170°. Wrap baked goods loosely to prevent drying and permit evaporation of ice crystals formed during freezing. This low-temperature oven method thaws three to four times faster than at room temperature.

HOLDING TIME

Most cooked foods may be held safely at serving temperature for 4 hours after cooking is completed. However, food is most palatable and nutritious when served reasonably soon after cooking. Therefore, keep foods warm no longer than necessary—preferably no more than 1½ to 2 hours.

Top burner cooked foods are most attractive when held an hour or less. Green vegetables are especially subject to color and texture changes.

KEEP-WARM TEMPERATURES FOR OVEN COOKED FOODS

Foods should be still hot from cooking—These temperatures will keep them hot for serving.

FOOD TEMPERATURE SETTING

Bacon 200° to 225° Baked Potatoes 200° to 225° Beef, rare 155° to 170° Beef, medium 170° to 180° Beef, well done 170° to 200° Biscuits, Muffins 170° to 190° Casseroles (covered) 200° Fish, baked or broiled (cover loosely) 170° to 200° Ham 170° to 200° Lamb 170° to 200° Pies, pastry 155° to 170° Pizza (cover loosely) 225° Pork, fresh or smoked 170° to 200° Poultry, roast 170° to 190° Poultry, fried 185° to 200° Rolls 190° Seafood, baked or broiled (cover loosely) 170° to 200°

KEEP-WARM OVEN TEMPERATURES FOR TOP-BURNER-COOKED FOODS

TEMPERATURE SETTING

French-fried potatoes (uncovered, do not hold 200° to 225° longer than 15 minutes) Mashed potatoes (covered) 155° to 170° Pancakes, French Toast (loosely covered) 200° to 225° Pan-fried meats, Fish and Poultry (loosely covered) 200° to 225° Vegetables (covered) 170°

TO THAW FROZEN FOODS

PREHEAT OVEN TO 155°. Leave foods tightly wrapped in their moisture-vapor proof freezer wrapping. Thaw just enough to separate or to handle easily and once thawed, do not refreeze. In general, foods will thaw four times faster than at room temperature. Cook as soon as possible after thawing.

FOOD APPROXIMATE THAWING TIME AT 155°

Fish steaks or fillets, 1 package 40 minutes Frying chicken, cut up 1¼ hours Ground meat, 1 pound 1½ hours Meat patties or chops 45 minutes Poultry, 3 to 8 pounds 2 to 3½ hours Poultry, 8 to 12 pounds 3½ to 5 hours Poultry, 12 to 20 pounds 5 to 7 hours Rolled roast, 5 to 6 pounds 4½ hours Round steak, 1-inch thick 1 hour

PROGRAMMED COOKING{decorative drawing}

One of the most outstanding, truly automatic features of the Gas range is the programmed oven. Oven programming means that the oven will automatically change at a set time from one temperature to another—usually from a cooking to a keep-warm temperature. In other words, set the oven control for the cooking temperature and the amount of cooking time. The oven will cook the food, then automatically reduce to a keep-warm temperature to hold the foods for serving without over-cooking or drying out.

A. Foods which program well:

1. Most main dishes, especially casseroles and foods in sauces. 2. Covered foods. 3. Yellow vegetables, onions, or beets. Green vegetables, up to 1 to 2 hours; long holding period causes loss of color. 4. Roasts and other large cuts of meat. 5. Rice, noodles, macaroni.

B. Foods which should not be programmed:

1. Foods such as cookies, pies, and cakes which require exact cooking times should be removed from oven immediately. If they are to be kept warm, they should be rewrapped to prevent drying and then placed in the keep-warm oven. 2. Foods to be served immediately—souffles. 3. Broiled foods.

C. General rules:

1. Food may be held with safety for 4 hours after cooking is completed, but will be most palatable served within 1½ to 2 hours. 2. Any food which holds well in the low temperature oven usually programs well also. 3. FOR SPECIFIC PROGRAMMED OVEN FEATURES, REFER TO YOUR RANGE MANUFACTURER’S INSTRUCTION BOOKLET.

PROGRAMMED COOKING GUIDE

Food Weight Temperature Approx. Maximum Pounds Setting Cooking Holding Degrees Time Time Hours Hours

Rolled Rib Beef Roast, Medium 4 325 2½-3 4 Leg of Lamb Roast, Well Done 6 325 3½ 4 Loin End Pork Roast 5 325 4 4 Cured, Whole Ham 12 325 3½ 4 Veal Loin Roast 5 325 3 4 Meat Loaf, Well Done 3 350 1½ 3 Chicken, Stuffed 3½-4½ 325 3-3½ 3 Baked Fish, Stuffed 2½-3½ 400 45 min. 2 Ham Slice With Raisin Sauce 350 1 3 Stuffed Pork Chops 350 1½ 3 Swiss Steak (covered) 350 1½ 4 Glazed Carrots and Onions (covered) 350 1½ 3 Scalloped Potatoes (covered) 350 1½ 3 Stewed Tomatoes 350 1 4 Macaroni and Cheese Casserole 350 45 min. 3 Tuna and Noodle Casserole 400 40 min. 2 Turkey Casserole 350 25 min. 3 Apple Crisp 375 45 min. 4 Fudge Pudding 350 1 3

Many variables such as size, composition and initial temperature of the meat are often encountered in roasts of the same weight. Therefore, the oven timer settings can only be approximate. For more accurate and unattended meat roasting a meat probe is recommended.

PROGRAMMED OVEN MEALS

OVEN MEAL 1

Glazed Ham Slice Succotash With Onion Butter Fruit Compote Temperature: 350 degrees Time: 1 hour

(Complete the meal with Hearts of Lettuce Salad, bread and beverage.)

GLAZED HAM SLICE

1 center ham slice, 1-inch thick ¾ C. corn sirup 3 Tbsp. vinegar 3 Tbsp. dry mustard ¼ C. water

Slash fat on ham slice and place in shallow baking dish. Spread with mixture of corn sirup, vinegar and dry mustard. Pour water around ham. Bake in Gas oven at 350 degrees for 1 hour. Makes 6 servings.

SUCCOTASH WITH ONION BUTTER

2 10-oz. pkgs. frozen succotash 1 tsp. salt 2 Tbsp. chopped onion ¼ C. butter or margarine

Place frozen succotash in 10 x 6 x 2-inch baking dish. Sprinkle with salt and chopped onion; dot with butter. Cover. Bake in Gas oven at 350 degrees for 1 hour. Makes 6 servings.

FRUIT COMPOTE

1 1-lb. pkg. dried prunes 1 C. dried apricots 1 C. dried peaches 2 C. water ½ C. sugar 3 or 4 slices orange

Rinse fruit in warm water. Drain. Place in a 2-qt. baking dish. Add water, sugar and sliced orange. Cover. Bake in Gas oven at 350 degrees for one hour. Makes 8 servings.

OVEN MEAL 2

Herb Crisp Chicken Carrots Piquant Date Nut Pudding Temperature: 350 degrees Time: 1 hour

(Complete the meal with a Mixed Green Salad, bread and beverage.)

HERB CRISP CHICKEN

4 chicken legs with thighs connected 2 chicken breasts, halved ½ C. evaporated milk 1 C. corn flake crumbs 4 Tbsp. chopped parsley 2 tsp. paprika 2 tsp. salt ¼ tsp. pepper

Dip pieces of chicken in milk; roll in mixture of crumbs, parsley, paprika, salt and pepper. Place chicken pieces, skin-side up, in shallow baking pan lined with aluminum foil; do not crowd. Bake in Gas oven at 350 degrees for 1 hour.

CARROTS PIQUANT

1½ to 2 lb. carrots ¼ C. butter or margarine, melted 2 Tbsp. brown sugar, packed 2 drops Tabasco sauce ½ tsp. salt Dash pepper 1 Tbsp. prepared mustard

Scrape carrots; cut into ¼-inch rings. Place carrots in buttered 10 x 6 x 2-inch baking dish. Combine melted butter, brown sugar, Tabasco sauce, salt and pepper; pour over carrots. Cover with lid or aluminum foil. Bake in Gas oven at 350 degrees for 1 hour. Just before serving, stir in prepared mustard. Makes 6 to 8 servings.

DATE NUT PUDDING

3 eggs, beaten 1 C. sugar ¼ C. all-purpose flour 1 tsp. baking powder ¼ tsp. salt 1 C. chopped dates 1 C. English walnut pieces

Beat eggs with sugar until light. Add sifted dry ingredients and mix well. Stir in dates and nuts. Turn mixture into a greased 10 x 6 x 2-inch baking dish. Set this dish into a larger pan with ½ inch of water. Bake in Gas oven at 350 degrees for 1 hour. Makes 6 to 8 servings.

OVEN MEAL 3

Italian Meat Loaf Butter Baked Carrots Green Beans With Bacon Chips Temperature: 375 degrees Time: 50 minutes

(Complete the meal with bread, beverage and ice cream.)

ITALIAN MEAT LOAF

2 slices rye bread 2 slices white bread ½ C. water 1 lb. ground beef 1 medium onion, chopped 1 Tbsp. chopped parsley 3 Tbsp. grated Parmesan cheese 1 egg 1 tsp. salt ¼ tsp. black pepper 2 Tbsp. butter or margarine 1 8-oz. can (1 C.) tomato sauce 1 tsp. oregano

Break bread into small pieces and soak in water. Combine beef with moistened bread, onion, parsley, cheese, egg, salt and pepper. Mix well. Place in 8¾ x 5 x 2½-inch greased loaf pan. Dot with butter. Bake in Gas oven at 375 degrees for 30 minutes. Pour tomato sauce over meat and sprinkle with oregano. Bake 20 minutes longer. Serve hot or cold. Makes 8 servings.

BUTTER BAKED CARROTS

1½ to 2 lb. carrots ½ tsp. salt ⅛ tsp. pepper 2 Tbsp. butter or margarine

Scrape carrots; cut into ¼-inch rings. Place carrots in buttered 10 x 6 x 2-inch baking dish. Sprinkle with combined salt and pepper; dot with butter. Cover with lid or aluminum foil. Bake in Gas oven at 375 degrees for 50 minutes. Makes 6 to 8 servings.

GREEN BEANS WITH BACON CHIPS

2 No. 303 cans (3½ C.) cut green beans 4 bacon slices ½ tsp. salt Dash pepper

Drain green beans. Brown bacon. Remove bacon from skillet; crumble. Retain only 2 tablespoons of bacon fat in skillet. Return bacon to skillet. Add green beans, salt and pepper. Mix thoroughly. Place mixture in 1-qt. casserole; cover. Bake in Gas oven at 375 degrees for 50 minutes. Makes 6 to 8 servings.

OVEN MEAL 4

Pork Chops With Basil Yummy Yams OR Baked Yams Pecan Pie Temperature: 350 degrees Time: 1 hour

(Complete the meal with a Lettuce and Tomato Salad, bread and beverage.)

PORK CHOPS WITH BASIL

½ C. all-purpose flour ½ tsp. salt 1 tsp. garlic salt 8 loin pork chops, trimmed 1 Tbsp. olive oil ½ tsp. dried basil ½ C. apricot nectar

Combine flour, salt, and garlic salt in a paper bag, add the chops and toss lightly until they are thoroughly coated. Heat oil in skillet on thermostatic top burner at 325 degrees; add pork chops and brown. Arrange the chops in a shallow ungreased baking dish without letting them overlap. Sprinkle with basil. Pour apricot nectar around chops. Cover the dish closely with aluminum foil. Bake in Gas oven at 350 degrees for 1 hour. Makes 8 servings.

YUMMY YAMS

3 9½-oz. cans baby yams ½ tsp. salt 1 lemon 1 tart apple, unpeeled ¼ C. honey ½ C. brown sugar, packed 1 Tbsp. butter or margarine

Drain yams; sprinkle with salt. Cut lemon in very thin crosswise slices. Quarter and core apple; slice into ¼-inch slices. Arrange in two rows lengthwise in 10 x 6 x 2-inch baking dish alternating yams, lemon and apple slices. Place skin side of apple slice up. Combine honey and brown sugar; mix well. Spoon over yam mixture. Dot with butter. Bake in Gas oven at 350 degrees for 1 hour. Makes 8 servings.

PECAN PIE

½ C. butter or margarine ½ C. sugar 1 C. dark corn sirup 3 eggs, slightly beaten 1 tsp. vanilla extract 1½ C. pecans, broken 1 unbaked 9-inch pie shell

Cream butter; add sugar slowly, creaming until fluffy. Slowly stir in corn sirup, eggs, vanilla and pecans. Pour into pie shell and bake in Gas oven at 350 degrees for 1 hour. Cool. Serve with whipped cream, if desired.

OVEN MEAL 5

Baked Salmon Loaf Savory Rice Buttered Asparagus Temperature: 350 degrees Time: 1 hour

(Complete the meal with a bread, beverage and fruit dessert.)

BAKED SALMON LOAF

1 1-lb. can red salmon 2 eggs, beaten 3 slices bread, cubed 1 tsp. salt ¼ C. butter or margarine, melted 1½ C. warm milk

Drain salmon, remove skin and bones; flake. Combine all ingredients. Mix thoroughly. Place in greased 9 x 5 x 3-inch loaf pan. Bake in Gas oven at 350 degrees for 1 hour. Makes 6 servings.

SAVORY RICE

⅓ C. butter or margarine 2 medium onions, finely chopped 1 clove garlic, minced 1 C. long grain rice, uncooked 1 14-oz. can chicken broth 1 tsp. marjoram ½ tsp. parsley flakes ½ tsp. thyme ¼ tsp. salt

Melt butter in 2-qt. saucepan on thermostatic top burner at medium flame and 300 degrees. Add onions, garlic and rice. Cook until lightly browned, stirring constantly. Add chicken broth and seasonings and bring to a boil. Pour into 2-qt. casserole, cover and bake in Gas oven at 350 degrees for 1 hour. Stir before serving. Makes 6 servings.

BUTTERED ASPARAGUS

2 10-02. pkg. frozen asparagus 3 Tbsp. butter or margarine, melted 1 tsp. salt ¼ tsp. pepper 2 Tbsp. minced green onion